New Technologies & Innovations

Sourdough continues to be one of the fastest-growing trends in the bakery aisle, driven by consumers’ appetite for artisan style-quality products.

The findings highlight a rapid behavioral transition from manual online browsing to automated decision-making in everyday consumer packaged goods categories.

With the completion of its domestic cereal overhaul, the company confirmed that 90% of its total US retail portfolio is now free from certified colors.

The flour acts as a wheat flour replacement and is made with gluten-free ingredients, including whole grain brown rice flour, whole grain sorghum flour, sweet white rice flour, potato starch, tapioca flour and xanthan gum.

The blend is positioned as a cost-effective alternative to traditional chemical improvers and emulsifiers, helping bakers transition to bromate-free production without sacrificing handling, consistency or product quality.